Bite Club

2.5 lbs butternut squash
2.5 lbs apples, peeled
2 garlic cloves
1 yellow onion
1 carrot
2 celery stalk
1 cinnamon stick
1 tsp star anise
16oz BEER
2 qt vegetable broth
2 oz maple syrup
16 oz heavy cream
1oz olive oil
tt salt pepper

In a pot, sweat the garlic, onion, carrot and celery in the oil until translucent. Add butternut squash and sweat additional 5 min. Add apples and sweat 5 more minutes. Add water, cinnamon, and star anise. Bring to a boil, then reduce to a simmer for 30 minutes. Add heavy cream and simmer for additional 15 min. Add maple syrup and positive contact, remove from heat. Puree soup until smooth and homogenous. Strain through fine china cap. Season to taste with kosher salt and pepper. Adjust consistency with broth, cream or beer.


Makes about 12 cups

1 (3 pound) butternut squash – peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
1 Granny Smith apple – peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream

  1. Preheat oven to 375.
  2. Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
  3. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
  4. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
  5. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don’t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending.
  6. Stir the nutmeg into the soup.
  7. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

via Yummly

6 Servings

3 cups leeks , washed very well and then thinly sliced (about 6 large, white and pale green parts only)
½ cup unsalted butter
3 ½ cups whole milk
6 tablespoons all-purpose flour
1 ½ lbs potatoes (about 4 large)
1 lb butternut squash , peeled, seeded, quartered and cut into 1/8 inch slices
1 ½ cups gruyere cheese , coarsley grated (about 4 ounces)
Preheat oven to 400 degrees.

Generously butter a 3 quart baking dish (at least 2 inches deep).

In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.

In a saucepan, bring the milk just to boil (don’t scald; just keep warm).

In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour – cooking and constantly whisking for about 3 minutes.

Add heated milk in a stream, whisking, and bring to a boil.

Simmer this sauce, whisking, for 1 minute – or until thickened – and season with salt and pepper.

Peel potatoes and slice 1/8 inch thick.

Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.

Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.

Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.

Bake, covered with foil, in middle of the oven for about 20 minutes.

Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender.

2 large Beets
Olive Oil
Mixed greens or Arugula
Marscapone or Goat Cheese
Multi-grain bread
½ ounce balsamic

Preheat oven to 375.

Roast the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.

Once the beets have cooked to your desired tenderness (poke them with a fork or taste a few slices), take them out of the oven and in a pan on medium-high heat, quickly fry them with about a ½ ounce of balsamic, cooking until evaporated.

Once you have finished frying the beets, slice up your bread, butter each side, lay down some arugula, a little bit of marscapone or goat cheese, then your beets and some more cheese.

Oven-baked for 8 minutes OR grill like a grilled cheese.

via The Pioneer Woman

8 whole Beef Short Ribs
Kosher Salt and Pepper To Taste
1/4 cup All-purpose Flour
6 pieces Pancetta, Diced
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 whole Shallots, Peeled And Finely Minced
2 cups Red Or White Wine
2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary

  1. Salt and pepper ribs, then dredge in flour. Set aside.
  2. In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
  3. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
  4. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
  5. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
  6. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
  7. Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

via The Pioneer Woman

Small bunch of mixed peppers
Olive OIl
Hummus or cream cheese
French baguette

Slice peppers and combine with generous dashes of ground cumin, olive oil, and 1-2 minced fresh garlic.

Broil for 10 minutes. Peppers can be slightly crisp.

On toasted slices of a baguette, add a dollop of room-temperature hummus and cooled-down peppers. Sprinkle with paprika.

They were crisp, creamy, and sweet all at once.

via This Blog

For the true pizza lover: a dessert version.

6 servings

Pizza Dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.

via Bon Appetit